Beers Cabin Fever
Spirits
Food Stew
Servings
Prep Time
Cook Time 2 hrs.
Difficulty (Easiest 1 - 5 Hardest)
Ingredients Beef stew meat, 2 parsnips, 2 turnips,1 medium sized yellow onion, 15+ peal onions, 1 – 2 cups chopped carrots, 1 – 2 cups shitake/portabello mushrooms, 6 cups beef broth, fresh rosemary, thyme, herbs de provence, 2-4 12 oz bottles of Cabin Fever brown ale, 1-2 cups chopped figs. 1 Tbsp brown sugar. 4 bosc pears- as crisp as possible, peeled and sliced into chunks.
Method Toss beef in flour. In stew pot, sauté yellow onions and mushrooms, season with salt and pepper. In seperate pan, brown beef at high heat. Add browned beef to onions. Add pearl onions in with beef to brown a little. Add broth to pot to cover as you go. Deglaze beef pan with beer and add to pot. Add carrots, turnips, parsnips and figs to pot. Season stew with rosemary, thyme, bay leaf, and herbes de provence. Bring to simmer, cover and simmer for 1 ½ hours total. Dust peeled pears in brown sugar and sautee at high heat to brown. Set aside and add to stew ½ hour before serving.
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